Recipe courtesy of Kelsey Nixon
Parmesan, Black Pepper and Rosemary Cheese Straws
Total:
50 min
Prep:
20 min
Inactive:
20 min
Cook:
10 min
Yield:
24 cheese straws
Level:
Easy
Total:
50 min
Prep:
20 min
Inactive:
20 min
Cook:
10 min
Yield:
24 cheese straws
Level:
Easy

Ingredients

  • 1/2 cup grated Parmesan
  • 1/2 cup finely shredded gruyere cheese
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh Italian parsley
  • 2 teaspoons cracked black pepper
  • 1 large egg
  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
  • Flour, for dusting

Directions

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. 

In a small bowl, toss together the cheeses, herbs and cracked black pepper. Reserve 2 tablespoons of the cheese mixture. 

In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash. 

Roll the puff pastry out on a floured surface to a rectangle about 12-by-10 1/2 inches. Brush the entire surface with egg wash. Cut the pastry in half crosswise forming 2 rectangles. Sprinkle the herb cheese mixture over one rectangle and top with the other. Using the rolling pin, roll the pastry just to help the 2 rectangles adhere. Using a pizza wheel or a sharp knife, cut the layered pastry into 1/2-inch-wide strips; you'll get about 24. Twist each strip and transfer it to a prepared baking sheet, pinching each of the ends tightly, spacing the strips about 2 inches apart from one another. Brush strips with egg wash and sprinkle with reserved cheese mixture. 

Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack before serving.

Cook's Note

The assembled cheese straws can be frozen before baking for up to a month. When baking, they can go straight from the freezer to the oven.

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